Vegan Iced Oatmeal Cookies | Fragrant Vanilla Cake

My husband Eric recently was telling me how much he loved iced oatmeal cookies when he was younger, and so I decided to make some last weekend.  I love oatmeal cookies too, and I remember enjoying the iced ones also when I was younger.  I have never made a veganized version so I thought now would be the perfect time to make some Vegan Iced Oatmeal Cookies!  

I used my regular oatmeal cookie recipe I had tweaked for my old job where I made lots of vegan baked goods that everyone always loved, and left out the chunky add ins to keep the dough simple.  These use coconut oil as the fat to keep them nice and tender, and brown sugar to make them chewy and caramelly flavored as well and plenty of oats.  I have always loved the texture of oatmeal cookies, they are so chewy and satisfying!

These smelled amazing while baking!  I frosted them with a powdered sugar vanilla glaze, and could not wait to try them! They turned out so delicious!  Soft and chewy, scented with vanilla and cinnamon, sweet and delicious with the glaze!  These are perfect with a cup of coffee for a snack!  My husband Eric loved them as well, and they were gone pretty quickly!  If you are looking for something delicious to bake, definitely give these Vegan Iced Oatmeal Cookies a try! 

Vegan Iced Oatmeal Cookies

Makes 16 large cookies Ingredients:

• 2 Tbsp ground flax seed mixed with 1/4 cup plus 2 Tbsp water
• 3/4 cup coconut oil, warmed to liquid
• 1 1/2 cups brown sugar
• 1 Tbsp pure vanilla extract
• 1 tsp cinnamon 
• 1 1/2 cups whole wheat pastry flour or oat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp sea salt
• 3 cups old fashioned rolled oats

Glaze:

• 1 cup powdered sugar
• 2-3 Tbsp plant based milk
• 1/2 tsp pure vanilla extract

Instructions:

1. Preheat the oven to 350F degrees with the rack set at the middle position.
2. Mix together the flax seed and water in a small bowl.
3. In a large mixing bowl, mix together the coconut oil, and sugar until well blended. Add flax mixture, vanilla and cinnamon and mix until well combined (the mixture will become very thick).
4. Mix in the flour, soda, and sea salt until well blended. Mix in the oats until well combined.
5. Roll the dough into 16 large balls, and spread them out on the 2 cookie sheets with plenty of room in between. Bake for 15 minutes or until golden, but not over baked. Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool.
6. Once cool, whisk together the powdered sugar, milk and vanilla until smooth (if it is too thick add a little more milk, too thin a little powdered sugar, it should be thick enough that it coats the cookie tops nicely but not so thin it doesn’t dry).
7. Dip each cookie top into the glaze and let the excess run off.  Set on a rack or tray.  When they are all finished let the glaze set.
8. Enjoy!